Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions
Amanda J. G. Sinrod, Xueqi Li, Mrittika Bhattacharya, et al.
LWT (2021) Vol. 144, pp. 111192-111192
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Therapeutic potential of grape pomace extracts: A review of scientific evidence
Tatiane de Oliveira Xavier Machado, Isabella Portugal, Helena de Almeida Cerqueira Kodel, et al.
Food Bioscience (2024) Vol. 60, pp. 104210-104210
Open Access | Times Cited: 17
Pressurized liquid extraction as an innovative high-yield greener technique for phenolic compounds recovery from grape pomace
Tatiane de Oliveira Xavier Machado, Isabella Portugal, Helena de Almeida Cerqueira Kodel, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 40, pp. 101635-101635
Open Access | Times Cited: 17
Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications
Janice da Conceição Lopes, Joana Madureira, F.M.A. Margaça, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 362-362
Open Access | Times Cited: 4
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste
Yassine Jaouhari, Fabiano Travaglia, Lorella Giovannelli, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2183-2183
Open Access | Times Cited: 36
Valorization of Grape Pomace: A Review of Phenolic Composition, Bioactivity, and Therapeutic Potential
Anna Karastergiou, Anne‐Laure Gancel, Michaël Jourdes, et al.
Antioxidants (2024) Vol. 13, Iss. 9, pp. 1131-1131
Open Access | Times Cited: 15
Generation of novel prebiotic oligosaccharide pools from fiber drives biological insight in bacterial glycan metabolism
Chad Masarweh, María X. Maldonado-Gómez, Bruna Paviani, et al.
Applied and Environmental Microbiology (2025)
Open Access | Times Cited: 1
Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines
Shiqi Li, Pengfei Bi, Nian X. Sun, et al.
Journal of Food Composition and Analysis (2022) Vol. 109, pp. 104480-104480
Closed Access | Times Cited: 36
Improving the semi-continuous flow-through subcritical water hydrolysis of grape pomace (Vitis vinifera L.) by pH and temperature control
Luiz Eduardo Nochi Castro, William Gustavo Sganzerla, Tiago Linhares Cruz Tabosa Barroso, et al.
The Journal of Supercritical Fluids (2023) Vol. 196, pp. 105894-105894
Closed Access | Times Cited: 17
Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: a comprehensive review
Luiz Eduardo Nochi Castro, William Gustavo Sganzerla, Aline P.G. da Silva, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 8
Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review
Amanda J. G. Sinrod, Ishita M. Shah, Ece Sürek, et al.
Heliyon (2023) Vol. 9, Iss. 10, pp. e20499-e20499
Open Access | Times Cited: 16
Subcritical water hydrolysis of grape pomace as a sustainable pretreatment for anaerobic digestion in a biorefinery concept
Luiz Eduardo Nochi Castro, Tiago Linhares Cruz Tabosa Barroso, William Gustavo Sganzerla, et al.
Fuel (2024) Vol. 363, pp. 130899-130899
Closed Access | Times Cited: 4
Whey protein based colloidal gas aphrons combined with solid–liquid extraction as an integrated green separation of phenolics from fruit based by-products
Aimara V. De La Cruz‐Molina, Gökhan Durmaz, Marı́a José Oruña-Concha, et al.
Separation and Purification Technology (2025), pp. 131526-131526
Closed Access
Valorization solutions for diverse commercial winery biomass wastes via sustainable processing
Xueqing Liu, Emily-Rose Maroun, Victoria S. Haritos
Resources Conservation and Recycling (2025) Vol. 215, pp. 108126-108126
Open Access
A Systematic Method for the Identification of Oligosaccharide Constituents in Polygonatum cyrtonema Hua Using UHPLC-Q-Exactive Orbitrap Mass Spectrometry
Suyu Yang, Bowen Gao, Qingrui Yang, et al.
Molecules (2025) Vol. 30, Iss. 7, pp. 1433-1433
Open Access
Revitalizing Unfermented Cabernet Sauvignon Pomace Using an Eco-Friendly, Two-Stage Countercurrent Process: Role of pH on the Extractability of Bioactive Phenolics
Sophia Pinton, Fernanda Furlan Gonçalves Dias, Larry Lerno, et al.
Processes (2022) Vol. 10, Iss. 10, pp. 2093-2093
Open Access | Times Cited: 12
Upcycling flavanol‐rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa‐based products
Xueqi Li, Selina C. Wang
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3497-3505
Open Access | Times Cited: 4
Coupling an ion chromatography to high resolution mass spectrometry (IC-MS) for the discovery of potentially prebiotic oligosaccharides in Chardonnay grape marc
Tian Tian, Neil G. Rumachik, Amanda J. G. Sinrod, et al.
Journal of Chromatography B (2022) Vol. 1214, pp. 123540-123540
Closed Access | Times Cited: 7
The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry
Alessandra Ferrara, Giovanni D’Auria, Daniela Barile, et al.
Food Research International (2024) Vol. 200, pp. 115443-115443
Closed Access | Times Cited: 1
Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits
Roberta R. Holt, Daniela Barile, Selina C. Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 48, pp. 15007-15027
Open Access | Times Cited: 6
Eat your beets: Conversion of polysaccharides into oligosaccharides for enhanced bioactivity
Bruna Paviani, Chad Masarweh, Mrittika Bhattacharya, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128472-128472
Open Access | Times Cited: 3
Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry
Sarah Warner, Danielle M. Trudelle, Thien H. Nguyen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15723-15731
Closed Access | Times Cited: 2
Expanding the menu for New Zealand farmed abalone: dietary inclusion of insect meal and grape marc (effects on gastrointestinal microbiome, digestive morphology, and muscle metabolome)
Natalia Bullon, Andrea C. Alfaro, Jinchen Guo, et al.
New Zealand Journal of Marine and Freshwater Research (2023), pp. 1-30
Open Access | Times Cited: 1
Study on stability of grape seed oil/rice hydrolyzed protein emulsion
Fangyu Duan, Ying Zhang, Yue Wang, et al.
International Journal of Food Engineering (2022) Vol. 18, Iss. 6, pp. 451-460
Closed Access | Times Cited: 1
Sustainable Aquafeed Formulations Containing Insect Larval Meal and Grape Marc for the New Zealand Farmed Abalone
Natalia Bullon, Andrea C. Alfaro, Moganakumaar Manivannan, et al.
Aquaculture Nutrition (2023) Vol. 2023, pp. 1-21
Open Access
Valorization of natural industrial agrofood by-products
Helen Onyeaka, Ozioma Forstinus Nwabor
Elsevier eBooks (2022), pp. 235-245
Closed Access
Page 1 - Next Page

Scroll to top